I have a basic mead that has been sitting for just over a year. The gravity has been holding steady at .993 since last April. It does have a bit of an alcohol burn to it, but a great honey aftertaste. I don't think the burn is going to go away...after aging for a year it's still there. Is there anything I can do to mask the alcohol burn? If not I'm just going to bottle it as is. Do I need to do anything more than sanitize and bottle? I do have some finings I'm going to put in just for the heck of it.